F&B Director

ACG2695JOB

Our client a fast-growing firm specialized in the hospitality industry is looking for a qualified candidate to join their firm.

1. Operations & Guest Services
   

• Supervise the day-to-day operations of all F&B outlets ensuring smooth service and timely resolution of any operational discrepancies.
  

• Foster effective communication and collaboration with other departments especially the Culinary Sales and Events teams.
  

• Maintain detailed records of guest traffic events daily covers and business volume for accurate forecasting and planning.
  

• Implement standard operating procedures (SOPs) aligned with brand and quality standards subject to GM/DGM approval.
  

• Deliver consistently high-end service experiences maintaining premium standards in every guest interaction.
  

• Address and resolve guest feedback efficiently; escalate major issues to the General Manager with proposed solutions.
  

• Personally greet VIP guests recommend suitable menus/services and ensure their expectations are exceeded.
  

• Develop and nurture long-term relationships with high-value clients and proactively engage with them.
  

• Lead staff briefings before major events/functions to ensure alignment and readiness.
  

• Organize regular F&B team meetings to discuss performance metrics business updates and process enhancements.
  

• Work closely with the Executive Chef to innovate menus enhance offerings and maintain premium quality.
  

• Oversee food preparation and service to ensure consistency hygiene compliance and effective cost control.
  

• Stay abreast of global culinary and beverage trends; collaborate to introduce creative menu concepts and pairings.
  

1. Strategy & Business Development
   

• Define strategic goals and lead the development of business and marketing plans for F&B expansion.
  

• Analyze market trends customer insights and competitor landscape to identify new revenue channels.
  

• Support positioning the outlets as premier destinations for fine dining events and banqueting.
  

• Act as a liaison between the restaurant and external stakeholders: suppliers partners and key clients.
  

• Set KPIs and monitor performance for each outlet; propose initiatives to enhance revenue.
  

• Drive cross-selling and upselling efforts in collaboration with service teams.
  

• Collaborate with the Sales Team to secure B2B opportunities and manage high-value customer portfolios.
  

• Participate in launching new F&B projects and collaborate with leadership on long-term growth plans.
  

1. CRM & Customer Retention
   

• Develop and integrate guest loyalty strategies and CRM systems to promote repeat business.
  

• Ensure that CRM tools are seamlessly incorporated into the customer experience journey.
  

1. People Management & Training
   

• Lead recruitment training and career development for the F&B team to build a motivated and high-performing workforce.
  

• Conduct regular performance evaluations coaching and disciplinary measures in line with company policies.
  

• Design continuous learning programs for service kitchen and bar staff to ensure consistent skill upgrades.
  

1. Budgeting Cost Control & Admin
   

• Oversee wine list management inventory tracking and monthly stock reconciliations.
  

• Prepare and manage the departmental budget monitor spending and adjust strategies to achieve profit targets.
  

• Control food and beverage costs manage labor efficiency and ensure alignment with financial goals.
  

• Work closely with the procurement team to source quality ingredients at competitive prices.
  

• Embrace digital tools and automation to improve operational efficiency.
  

• Take on other responsibilities as assigned by the GM.
  

Requirements

• Degree in Hospitality or related fields preferred.
  

• Minimum 7 years of F&B experience with at least 2 years in a leadership position proven track record in managing F&B operations in luxury or fine dining environments.
  

• Culinary knowledge and service excellence mindset.
  

• Familiar with office software and tools (ERP BI Google Suite).
  

• Bilingual in Vietnamese and English; French is an added advantage.
  

• Well-presented with strong communication skills.
  

• Professional proactive and committed to excellence.
  

• Ability to motivate teams to uphold food and service quality standards.
  

• Effective problem-solving organizational and training skills.
  

• Competence in multitasking across food beverage and labor cost management while maintaining operational standards.
  

• Sales and upselling experience is a plus.
  

• Forward-thinking with a strategic mindset.
  

Contact: Ngan Nguyen

Due to the immense number of applications only shortlisted candidates will be contacted